Broccoli Rabe and Cheese Pizza

High in calcium (225 mg); RDA for women ages 19 to 50 is 1,000 mg. Prep: 10 minutes; Cook: 18 minutes. This pizza provides a hefty chunk of a woman's daily calcium requirement, so enjoy it without the guilt.

Yield:

8 servings (serving size: 2 slices)

Nutritional Information

Calories 224
Fat 8 g
Satfat 4 g
Monofat 2 g
Polyfat 1 g
Protein 13 g
Carbohydrate 25 g
Fiber 1 g
Cholesterol 20 mg
Iron 2 mg
Sodium 683 mg
Calcium 225 mg

Ingredients

1 pound broccoli rabe (or broccoli)
3 cups water
1 tablespoon cornmeal
1 (10-ounce) can refrigerated pizza crust dough
1 1/2 cups light tomato-and-basil pasta sauce (such as Classico)
1 cup grated mozzarella cheese
1 cup (4 ounces) freshly grated Parmesan cheese

Preparation

1. Preheat oven to 400°.

2. Remove and discard tough ends from broccoli rabe stems; coarsely chop stems, leaves, and florets.

3. Bring 3 cups water to a boil in a large nonstick skillet. Add broccoli rabe; cook 2 minutes or until tender. Drain and rinse with cold water. Dry on paper towels.

4. Sprinkle baking sheet with cornmeal. Unroll dough onto baking sheet; pat into a 12- x 14-inch rectangle. Top with sauce, broccoli rabe, and cheeses. Bake at 400° for 15 minutes or until crust is lightly browned. Sprinkle the floor of the oven with water 2-3 times to create steam for a crispier crust.

Note: Nutritional analysis includes Sugars 5g.

Note:

Lori Longbotham,

April 2005